Pan-Grilled Halibut with Chimichurri

 

Tangy herb sauce over pan-grilled fresh fish makes an impressive 30-minute meal.

Yield: 4 servings (serving size: 1 fillet and about 2 teaspoons sauce)

Total: 30 Minutes

 

Ingredients:

•  1 1/2 tablespoons chopped fresh cilantro

•  1 tablespoon chopped fresh basil

•  1 tablespoon finely chopped shallots

•  1 1/2 tablespoons olive oil

•  1 1/2 tablespoons fresh lemon juice

•  1/2 teaspoon salt, divided

•  1/4 teaspoon freshly ground black pepper, divided

•  Cooking spray

•  4 (6-ounce) halibut fillets

 

Preparation:

1.  Combine the first 5 ingredients in a medium bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.

2.  Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle remaining 1/4 teaspoon salt and 1/8 teaspoon pepper over fish. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with sauce.

 

Wine note: The green herbs and tangy citrus in the chimichurri here need a bright, herbal white: sauvignon blanc. Discover the Clayhouse label out of California’s powerhouse Central Coast. Their 2008 Sauv Blanc ($15) is racy with lime, green apple, crisp stone fruit, and green herbs, with enough body to stand up to the meaty fish. —Sara Schneider

 

David Bonom, Cooking Light

JANUARY 2010

 

Source: MyRecipe